King Hans Cellar
Fine dining restaurant · Pistolstræde ·
Upscale cellar dining with French gastronomy, wagyu, caviar, cheese cart
Upscale cellar dining with French gastronomy, wagyu, caviar, cheese cart
"This elegant restaurant is set in an intimate, historic and wonderfully atmospheric cellar, where a charming team attend to your every need. Cooking is rooted in French gastronomy, with its luxury ingredients and rich flavours, but the chef also stamps his own mark on the accomplished, imaginative dishes, with some subtle modernisation and lighter touches." - Michelin Inspector
"This fine dining restaurant is an institution, and many young talented chefs have kicked off careers in the kitchen. It was the first restaurant in Copenhagen to ever receive a Michelin star in 1983 and it got its second one in 2021 with Mark Lundgaard as the head chef. The dining rooms are located underground, in the cellar of the oldest building in Copenhagen, an auspicious site for the restaurant’s classic cooking rooted in French gastronomy. The menu includes dishes wagyu and caviar, turbot on the bone, and an impressive cheese cart. The cellar is a gem for wine nerds into old-school wines, and the tasting menu comes with several exclusive pairings on offer." - Anna Norström
"A long-established, upscale restaurant listed among nearby multi-Michelin-starred dining choices that can be arranged for private meals." - Lyndsey Matthews
"Newly awarded Two Michelin Stars in the MICHELIN Guide Nordic Countries 2021, this elegant, charming restaurant is rooted in French gastronomy with luxury ingredients and rich flavours, while chef Mark Lundgaard stamps his own mark on accomplished, imaginative dishes with subtle modernisation and lighter touches. Delicious, delicate hors d’oeuvres might include quail eggs with Rossini Black Label caviar or a refreshing oyster with horseradish and crème fraiche, followed by a modern set menu featuring plates like Fjord shrimps with fricassée of asparagus and browned butter sabayon, Ballotine of rabbit with peas à la française and smoked tarragon, Monkfish Wellington with blanquette sauce, and Valrhona chocolate with raspberries and roasted hazelnuts. The wine list is an impressive tome with considerable breadth and depth, there’s a magnificent cheese cart, and the finale arrives via the indulgent Kong Hans dessert trolley—a cornucopia of desserts and petit fours. Set in a beautiful vaulted Gothic cellar, the intimate, whitewashed room has parquet floors, large linen‑laid tables and a wonderfully historic feel, made warm and cosy by clever lighting. Service is personable, professional, well‑paced and perfectly organised, with chefs presenting some dishes with consummate skill; even the menu is presented as a ‘letter from the king’, sealed with wax and opened with a letter knife." - The MICHELIN Guide UK Editorial Team
"An atmospheric cellar restaurant in Copenhagen, it has been promoted from One to Two MICHELIN Stars; luxurious ingredients and rich flavours are rooted in French cuisine, while chef Mark Lundgaard stamps his own imaginative mark on these accomplished modern dishes." - The MICHELIN Guide UK Editorial Team